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Pudina chops – spiced minted lamb chops with pickled pumpkin
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This spiced minted lamb chop recipe from Peter Joseph packs a punch in terms of flavour, and is served with an intense, sweet and tangy pickled pumpkin side. Peter prepares the chops from a whole rack of lamb – if you're a novice at butchery, read our guide to preparing lamb cutlets for a perfect finish.
First published in 2016
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Ingredients
Metric
Imperial
Lamb rack
- 1 lamb rack, 6-bone
- 1 tsp dried mint powder
Marinade
- 1 tsp Kashmiri chilli powder
- 1 tsp peppercorns, crushed
- 1 tbsp of olive oil
- salt
- 1/2 tbsp of ginger and garlic paste
- 1 tbsp of lime juice
Pickled pumpkin
- 100g of pumpkin, diced
- 4 tbsp of pumpkin seeds
- 4 tbsp of distilled malt pickling vinegar
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 2 tsp degi mirch powder
- 1 tsp ginger, chopped
- 1 tsp nigella seeds
- 2 tbsp of oil
- salt
SAVE RECIPE
Method
1
To begin, pickle the pumpkin. Soak the diced pumpkin and pumpkin seeds in malt vinegar overnight
- 100g of pumpkin, diced
- 4 tbsp of pumpkin seeds
- 4 tbsp of distilled malt pickling vinegar
2
When ready to serve, heat the oil in a pan and add the fennel and mustard seeds. Once they start to crackle, add the pumpkin and pumpkin seeds and cook, tossing regularly, for a minute or so
- 2 tbsp of oil
- 1 tsp fennel seeds
- 1 tsp mustard seeds
3
Add the degi mirch powder, ginger and nigella seeds and cook for a couple of minutes. Check the seasoning and remove from the heat
- 1 tsp ginger, chopped
- 2 tsp degi mirch powder
- 1 tsp nigella seeds
- salt
4
To begin, prepare the lamb rack by cutting into individual chops. Clean up the bones using a small, sharp knife
- 1 lamb rack, 6-bone
5
Mix together all of the marinade ingredients and add to a bowl with the lamb chops, making sure the meat is completely covered and refrigerate for 6 hours to marinate
- 1 tbsp of lime juice
- 1 tsp Kashmiri chilli powder
- 1 tsp peppercorns, crushed
- 1 tbsp of olive oil
- salt
- 1/2 tbsp of ginger and garlic paste
6
Grill the lamb under a very hot grill, in a chargrill pan or on a barbecue for 1 minute on each side
7
Sprinkle with the dried mint and serve with the pickled pumpkin and a side of rice
- 1 tsp dried mint powder
First published in 2016
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